Spinach and Egg Salad

This salad actually comes from a family cookbook on my mother's side. Various extended family members submitted their favourite recipes. They were assembled in a cookbook that was sold at family reunions. This yummy recipe was shared by my aunt. The women in my immediate family are some damn-fine cooks. I grew up learning and becoming interested in food through them, so cheers! *raises glass for toast*

Loaded with spinach, onion, egg white, parsley and a dressing with a vinegar-umami tang. This salad hits all the right spots for me flavourwise.

It's a simple vegetarian meal that comes together in just 10 minutes. It works great as a lunch or side dish for supper. Plus, all that spinach and egg is a great source of fibre and protein.

To get started, rub the clove of garlic all over the inside of a large bowl, completely covering it in a thin layer of garlic. This is a less harsh way of seeping the entire salad with essence of garlic than mincing or crushing and adding it to the dressing.

To hard-boil some eggs, place the eggs in a pot of water, making sure they are completely submerged. Set the pot of water to high heat on the stove top and do NOT cover. Once the water starts to boil, set the timer for 10 minutes. Remove the eggs from the stove and submerge in cold water for a couple minutes before peeling off the shells.

Cut a hard-boiled egg in half and remove the yolk, placing it in the garlic bowl. Add the spices as well. Reserve an extra cooked egg to use for garnish.

Use a spoon or whisk to mix the yolk and spices with the garlic. Next, whisk some red wine vinegar, olive oil and chopped parsley into the mixture.

A vinaigrette dressing with incredible umami flavor is born; mainly due to the egg yolk with a nice tang from the vinegar. The dressing also develops a thickness to it due to the cooked egg yolk.

Pour the dressing into its own container so that you can use as much as you want on the salad. I don’t typically use all of the dressing. Instead, I save some in the fridge to use on another salad within the week.

This salad is a mix of spinach and your choice of another lettuce. Romaine, Arugula, ect. Whatever you fancy. In my case I chose a simple romaine. Make sure to properly wash, dry and prepare the lettuce into bite-sized pieces. I leave it up to personal preference whether or not you cut the stems off of the spinach leaves.

Add the lettuce, onion slices and sliced egg white to a large bowl with the mixed dressing. Toss everything together and you have yourself a fabulous salad. Don't mix the salad and dressing until right before serving to maximize freshness. This salad is best eaten the day it was made.

This easy to make spinach and egg salad is the perfect side for a larger family dinner or a lunch meal. If served as a side dish, it can be stretched to feed 8-10 people. If you are feeding 2 people or less, cut this recipe in half.

Don't be scared off by the egg yolk; it may not be for everyone but if you give it a chance you may find out just how delicious it is.